Homemade falafel

Singlemade: homemade falafel

Falafel… in one word: delicious! In a wrap, in a salad or as a snack, there’s always room for falafel.

Chickpeas are its main ingredient. They are incredibly healthy and a great meat substitute, so we had to include them on Singlemade.

And yes, I admit this recipe isn’t exactly traditional. We don’t soak the chickpeas but use canned ones instead. We even only use a minimum of spices! We don’t fry the falafel in a deep fryer but just use a frying pan. And the biggest sin is probably the addition of flour as a binding agent. But this allows us to whip up a batch of delicious falafel balls in just 15 minutes. Quick, good, healthy and singleproof… that definitely justifies bending the rules a little. 😉

Singlemade: homemade falafel

Print Recipe
Homemade falafel
Homemade falafel
Course Lunch, Main Dish, Snack
Prep Time 10-15 min
Servings
Ingredients
Course Lunch, Main Dish, Snack
Prep Time 10-15 min
Servings
Ingredients
Homemade falafel
Instructions
  1. Open the can of chickpeas and empty it into a strainer. Rinse profusely until they stop foaming. Shake off the excess water and pour the chickpeas into a tall cup.
  2. Peel the onion and cut into halves, then into crescents over the cup.
  3. Take out the ginger and grate off about one centimeter over the cup.
  4. Add 10 twists of the pepper mill and 2 pinches of salt.
  5. Use the immersion blender to blend the chickpeas into a smooth paste.
  6. Add 3 level spoonfuls of flour to the chickpea paste and, using a tablespoon, stir into a smooth, thick dough.* Season to taste with pepper and salt.
  7. Heat a pan over high heat with a dash of oil.
  8. As soon as it’s heated, fill the pan with little heaps of dough: use a tablespoon to scoop the dough into the pan; squash it a bit and try to make an even disc. Turn the heat down to medium.
  9. Fry for about 3 to 5 minutes until golden brown and turn the discs over. Take care not to break the discs up. Make sure there’s enough grease in the pan. If needed, add some oil. Bake the other side for another 3 to 5 minutes until golden brown.
  10. Serve as you please!
Recipe Notes

* The flour acts as a binding agent. You can use oat flour or spelt flour as well. The dough should stick together, but not be dry. It can be a little damp, but not sticky. It shouldn’t be too hard to make the balls/discs.

Tip: If you like garlic, feel free to add some to the mix.

Tip: If you want a more traditional, greenish look, mix in some parsley.

Tip: This goes well with a homemade yogurt dip: 1 tablespoon of homemade mayonnaise with 2 tablespoons of yogurt. Stir together and season to taste with pepper and salt. You can add some garlic or fresh herbs. Whatever tickles your fancy!


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Beau added garlic and parsley. Not only because her pepper mill was empty :-). The dough looked fine at first but turned out to be too runny, so she added some extra flour. Pieter added some flour as well, to firm up the inside of the balls.
Beau says they don’t really taste like falafel, because of the lack of spices. She dubbed them ‘chickpea-burgers’. 🙂 But she does love the taste and how easy they are to make. In any case, it takes a lot less time than making actual falafel!
Beau’s tip: Incredible with her mother’s flat leaf parsley sauce. Exclusively for Singlemade, she’s revealed this secret sauce: yoghurt, mayonnaise, pepper and salt, a bit of oil and a lot of flat leaf parsley. Blend and season to taste. You can even throw in some mint!

Bram mixed in some broccoli he had lying around. He got a beautiful green colour! After making a couple of small ones, he decided to make one big burger. Maybe I should call them chickpea-burgers after all. :-p
Bram’s tip: Sweet and sour sauce pairs up nicely!

Pieter’s tip: You can never go wrong with a clove of garlic! 😉


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)